SPICED STEAK WITH CAULIFLOWER RICE

Spiced Steak with Cauliflower Rice image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

6 cups cauliflower rice (or 1 large head, grated)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 1/2-inch-thick boneless rib-eye steaks, trimmed
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 cup sliced celery
1/4 cup sliced almonds
1/4 cup dried cranberries
2 large cloves garlic, thinly sliced
1 tablespoon white wine vinegar
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 450 degrees F. Combine the cauliflower rice, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Spread in a single layer on 2 baking sheets and bake, stirring once, until slightly browned and tender, 20 to 25 minutes.
Meanwhile, season the steaks with salt and pepper and rub all over with the paprika and cinnamon. Heat a large skillet over high heat; add 1 tablespoon olive oil. Add the steaks, in batches if necessary, and cook until browned, 1 1/2 to 2 minutes per side for medium rare. Remove to plates.
Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, the celery, almonds, dried cranberries and garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Add the vinegar and cook until the skillet is almost dry. Transfer the mixture to a large bowl. Add the cauliflower and parsley, season with salt and pepper and toss. Add to the plates with the steaks.

Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 106 milligrams, Sodium 417 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 12 grams, Sugar 43 grams